Buffalo chicken lasagne

If you love buffalo chicken/Franks buffalo sauce as much as I do and fancy trying something different then give this a go. It’s Kevin’s favourite and it’s a change up from normal lasagne, plus I think it’s a bit quicker!


  • 500g chicken breast – cut into chunks/cubes

  • 1red onion (use white if you prefer) - sliced

  • Handful of mushrooms, I don’t weigh them about 6 or 7 good sized mushrooms, sliced

  • 150ml bottle of franks buffalo wing sauce

  • Lasagne sheets – it takes 9 of them for the dish I use for this recipe

  • White sauce

  • Cheese for topping, I use Applewood smoked cheddar and some soft goats cheese but use whatever you prefer


  1. Heat a little oil in a frying pan, add chicken and cook off

  2. Add onion to chicken and cook until softened

  3. Add mushrooms and cook for 2/3 mins

  4. Add the whole bottle of Franks, stir through and cook for 2-3 mins

  5. Layer into a casserole dish same way as a normal lasagne and top with grated cheese

  6. Cover with tin foil and cook for 35 minutes

  7. Remove foil and leave to cook for another 5 minutes


This is great on its own, with a side salad or with crispy sweet potato fries.

P.S if you preboil your lasagne sheets your cooking time will reduce but I prefer not to do that.